Red Rose Apple Tart (Print)
This elegant dessert features delicate apple roses over a rich almond cream in a flaky crust. A beautiful and delicious treat.
# Ingredient list:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2–3 tablespoons ice water
06 - Pinch of salt
→ Almond Cream (Frangipane)
07 - 1/2 cup almond flour
08 - 1/4 cup unsalted butter, softened
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
→ Apple Roses
13 - 4 large red apples (such as Pink Lady or Gala)
14 - 2 tablespoons lemon juice
15 - 2 tablespoons apricot jam
16 - 1 tablespoon water
17 - 2 tablespoons granulated sugar (optional, for sprinkling)
# Directions:
01 - In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the chilled, cubed butter until the mixture resembles coarse breadcrumbs. Incorporate the egg yolk and ice water, mixing just until the dough comes together. Form the dough into a disk, wrap it, and refrigerate for 30 minutes.
02 - Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry dough. Carefully transfer and line a 9-inch tart pan with the dough. Trim any excess dough from the edges and prick the base repeatedly with a fork. Chill the lined tart pan for an additional 10 minutes.
03 - In a clean mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the almond flour and all-purpose flour until the mixture is smooth and well combined. Spread this almond cream evenly over the chilled pastry base in the tart pan.
04 - Core the red apples and slice them in half. Using a mandoline slicer or a very sharp knife, cut the apples into very thin slices, approximately 1 to 2 millimeters thick.
05 - Place the apple slices into a microwave-safe bowl. Add the lemon juice and 1 tablespoon of water. Microwave for 1 to 2 minutes, or until the apple slices are just flexible enough to bend without breaking.
06 - To form each apple rose, take 6 to 8 softened apple slices and overlap them in a long, slightly curved row. Gently roll them up from one end to create a rose shape. Carefully place each apple rose onto the almond cream in the tart pan, pressing lightly to secure. Continue this process until the entire tart surface is filled with apple roses.
07 - In a small saucepan or microwave-safe bowl, warm the apricot jam with 1 tablespoon of water until it's fluid. Using a pastry brush, gently coat the apple roses with the warm jam for a beautiful sheen. If desired, sprinkle the tart with additional granulated sugar.
08 - Bake the tart in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and the apples are tender. Allow the tart to cool completely before attempting to remove it from the pan. Serve the Red Rose Apple Tart slightly warm or at room temperature.
# Expert Tips:
01 -
- You'll discover the satisfying joy of creating something truly beautiful and delicious from scratch.
- This tart consistently receives gasps of admiration before anyone even takes a bite, which is always a fun moment.
02 -
- I once tried to rush the apple softening and ended up with brittle slices that just snapped, so don't skip that microwave step.
- A good quality mandoline truly changes the game for uniform, paper-thin apple slices; it makes the rose formation so much easier.
03 -
- To prevent the pastry from shrinking, give it ample chilling time, especially after lining the tart pan.
- For extra vibrant red roses, consider briefly blanching very thin apple slices in boiling water with a tiny bit of red food coloring, though usually the natural color is stunning enough.